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Chard and Sweet Potato Peanut Stew

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2 tbsps sunflower oil
1 large onion, chopped
1 tsp cumin seeds
400g sweet potatoes, cut into medium chunks
1/2 tsp crushed chilli flakes
400g can chopped tomato
140g salted, roasted peanuts
250g chard, leaves and stems, washed and roughly chopped


Step 1

Heat a large saucepan with a lid over a medium heat and add the oil.  Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 minute, then add the sweet potato, chilli flakes, tomatoes and 750ml of water. Stir, cover and bring to the boil, then uncover and simmer for 15 minutes.

Step 2

Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning - you may want to add a pinch more salt. Simmer for a further 15 minutes, stirring frequently.  

Step 3

Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 minutes or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.